Ginger-Sesame Slaw for Twelve
8 cups thinly sliced bok choy (I think Pip put it through the grater of our food processor)
4 cups carrot ribbons (she used the vegetable peeler)
1 or 2 shredded turnips (jicama would also be good. Daikon radish would be authentic, but alas, not one of our three grocer’s carries this).
2 tablespoons diced pickled ginger OR 4 teastpoons grated fresh ginger
Oriental Sesame salad dressing (we used a prepared Asian Vinaigrette, but all you really need is sesame oil and raw apple cider vinegar)
This was perfect for a hot summer night, tangy, delicious ginger zing, and the hint of sesame. I might have liked it even better topped with almond slivers and sesame seeds gently browned in sesame oil.
Pip and I thought this was perfect, everybody else would have toned down the ginger.